Italian Sausage- and Collard-Stuffed Shells

Italian Sausage- and Collard-Stuffed Shells

Collard greens add Southern flair to these stuffed shells.

Italian Sausage- and Collard-Stuffed Shells
Makes 8 to 10 Servings
  • 1 (16-ounce) package mild Italian ground sausage
  • 1 yellow onion, finely chopped (about ¾ cup)
  • 1 tablespoon finely chopped garlic
  • 2 cups chopped stemmed fresh collard greens
  • ¼ cup dry white wine
  • 1 (24-ounce) jar marinara sauce
  • 1 (15-ounce) container whole-milk ricotta cheese
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 20 jumbo pasta shells, cooked according to package directions
  • Garnish: chopped fresh basil
  1. In a large skillet, cook sausage over medium-high heat, stirring occasionally, until browned and crumbly, about 10 minutes. Add onion and garlic; cook, stirring occasionally, until onion is softened and garlic is fragrant, 1 to 2 minutes. Add collards, and cook until softened, about 5 minutes. Add wine, and cook until liquid is reduced by half, about 5 minutes. Transfer mixture to a large bowl, and let cool completely.
  2. Preheat oven to 375°. Lightly spray a 13×9-inch baking dish with cooking spray.
  3. In prepared pan, pour marinara.
  4. Add ricotta, ¾ cup Parmesan, egg, basil, salt, black pepper, and cayenne to cooled sausage mixture. Divide mixture among pasta shells. Gently place shells in marinara. Cover with foil.
  5. Bake for 25 minutes. Uncover and sprinkle with remaining ¼ cup Parmesan. Bake until lightly golden and bubbly, 5 to 7 minutes more. Let stand for 5 minutes before serving. Garnish with basil, if desired.



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